Doctor's Awareness of Glulten Intolerance

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humbird753
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Doctor's Awareness of Glulten Intolerance

Post by humbird753 »

My husband just got done watching a 1/2-hour program on FOX news. Sorry I don't have complete details (he didn't tell me about it when it came on), but interesting that there is a doctor (and possibly more of them) who admits to gluten intolerance being a serious problem. According to my husband, the doctor said there are 18 million people in the U.S. who are gluten sensitive. He is urging the medical profession to document and listen to their patients who complain of RH, skin issues, bloating, pain, headaches, etc. He said there has been an extreme rise of gluten intolerance since the 1950's. He is attributing auto immune diseases to the foods we eat. This doctor said someone needs to compile all of this information and get it out to the public and medical field. Tex - I think they are needing your book!

Nice to know everyone here is on track.



:thumbsup:

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Post by Stanz »

Here's a link to the promo for the show. I can't seem to find the whole show yet, probably because it's airing at different times in different cities, so it will probably be available to watch online tomorrow. Very interesting to see the tides change so rapidly in the past few months.
http://www.myfoxchicago.com//dpp/health ... s-20120119

Thanks for the tip-off, Paula, I will find out when this is showing in my area today.

Connie
Resolved MC symptoms successfully w/L-Glutamine, Probiotics and Vitamins, GF since 8/'09. DX w/MC 10/'09.
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Post by humbird753 »

Connie, thank you for finding the link for the show. I was trying but don't always know which avenues to search for what I am looking for. I think it's great! Hope you find out what time it's airing where you live.

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Post by humbird753 »

Hope this is not a let down for anyone. My husband just told me it was not 1/2-hour show, but a 5 minute talk with 2 doctors. Anyway, I look forward to seeing it myself once it's available.

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Post by humbird753 »

Connie, I just showed my husband the link you found. He said it was not Dr. Oz. But the station is called the Fox News Channel, and this was on their Sunday Edition this morning. ?? I will keep looking also.

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Post by Stanz »

Thanks, Paula,

I've been trying to find it using Dr. Oz as a search, so I'll make a stab at trying to find it using Sunday edition.

However, I did find his website and a link to an episode on celiac. It's in 2 parts. The first part has some pretty interesting graphics of the mechanism of gluten and how it makes you sick. The second one is just kinda show-bizzy.

http://www.doctoroz.com/videos/celiac-disease-pt-1
Resolved MC symptoms successfully w/L-Glutamine, Probiotics and Vitamins, GF since 8/'09. DX w/MC 10/'09.
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Post by humbird753 »

The web site is foxnews.com

They have a topic called "health." I clicked on that, then clicked within the page on "digestive system," then a clip came up with Drs. Siegel and Samadi. I couldn't figure out how to post it here. If you can post it here, Connie, that would be great.

Sorry for making this confusing.

Anything that airs on gluten intolerance/sensitivity is exciting to hear about in hopes that more doctors will listen to their patients.

Paula
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Post by Stanz »

Here it is, I'm listening to it right now: http://video.foxnews.com/v/142171392200 ... en-allergy
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Post by Polly »

Paula and Stanz,

Thanks for sharing. It is heartening to hear this topic becoming more mainstream. I would probably not use the term "gluten allergy" to describe the non-celiac type of gluten sensitivity. but they are on the right track and in some places did use the term "gluten sensitivity" appropriately.

I am giggling thinking about the fact that no one (but us PP) yet knows that many other sensitivities can be associated with gluten sensitivity. In fact, it appears that celiacs usually have far fewer sensitivities than those of us with "just" gluten sensitivity. Wait until the dairy and soy industries hear the full truth about gluten sensitivity. And when restaurants realize that it is not enough to offer GF options only .........that DF and SF options are necessary too.

Progress moves slowly, no?

Hugs,

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Post by Stanz »

Yes, it does, Polly. I just got this Soup update from one of my favorite restaurants here:

Thank you for subscribing to the Seasons & Regions Insider.

The following soups are currently available at Seasons & Regions

Vegetable Chicken Barley
Roasted chicken simmered in a rich chicken stock with fresh herbs, spices, vegetables and barley. Garnished with green onion.

-Dairy Free-
-Gluten Free-

Tomato Basil Soup
By popular demand we feature tomato basil soup everyday! Rich and creamy with lots of fresh herbs.

-Vegetarian-
-Gluten Free-

I wrote a letter awhile back to their "soup Jedi", as they call him, and complained that I could no longer eat their tomato basil soup and suggested that he try using rice flour instead. For at least the last 6 months, when I get these "updates" ALL of his soups are now GF and their GF menu has expanded greatly. No doubt there is some cross-contamination in their little kitchen, but I see this as progress. Still afraid to eat in restaurants, however. Thai has always been pretty safe, but I never feel quite right after eating in any restaurant.

Onward and upward. I did find the first Oz segment graphics to be interesting, do you think that it was accurate?

Connie
Resolved MC symptoms successfully w/L-Glutamine, Probiotics and Vitamins, GF since 8/'09. DX w/MC 10/'09.
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Post by tex »

Is it just me, or is barley suddenly safe for everyone who is sensitive to gluten? Apparently I missed that official announcement.

:didimiss:

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Post by Stanz »

Didn't even see that, Tex, as I hate barley in soups and just hadn't apparently read this message clearly. No, Barley isn't GF, I shall inform the soup jedi at once.
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Post by Lesley »

It may be show buz-y, but it explains it nice and simply. You'd think the docs could understand it, wouldn't you? However, only a few of us here, with the dx of MC or CC, manage to get better after 2 weeks of ONLY being gluten free.
So is this another category altogether? Is there a continuum from being "merely" gluten sensitive, but with MC to the full blown disease most of us have? If that is caught early on, could other food sensitivities be avoided?
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Post by MBombardier »

http://www.rubytuesday.com/assets/menu/ ... lergen.pdf

Ruby Tuesday's has a 23-page guide to all sorts of sensitivities including soy, peanuts, MSG, and shellfish. It is updated once a month.

Some friends are going to take me out for my birthday, for the first time since I figured out all my food intolerances, including the dairy and high-histamine. I am not really looking forward to it, and suspect that I will play it safe and opt for Ruby Tuesday's.
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Post by Zizzle »

Marliss,
I'm afraid chain restaurants like Ruby Tuesdays are often not the "safest" option. Their corporate offices want to cash in on GF diners, but the wait staff and kitchen staff are often very young or inexperienced and not fully trained on GF meal prep. My MIL has witness idiotic glutening on more than one occasion, including a GF burger they sent home on a bun! :shock: :shock: I did eat there successfully once -- a burger patty with asparagus on the side -- but the service was so atrocious we left midway through our meal after talking to the manager.
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